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This dish was where I got my training and headstart in eating chilli padi, for my mum would add an insane number of chilli padi into it and it was so choking hot for a child (I think most adults couldn’t handle it either), yet so satisfying. So I owe this dish & my mum for introducing me to the wonderful world of spicy foods.

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According to my mum, this dish is so simple that she could “cook it with her eyes closed” (show off, mummy hehe). But true to her words, this recipe requires very basic seasonings and is really straight forward. If you are looking for a yummy, fast and easy stir fry, this recipe is for you. A secret to this dish is to get the tenderloin cut for the pork. The tenderloin is more premium (it is usually at least double the price of normal cut) and recognisable by its longish cut (because it is located at the spine area). No matter how you cook it, the pork remains tender. My mum told me that women on confinement cook a version of this dish (with more ginger, more sesame oil and some hard liquor) with the tenderloin not because the cut is more nourishing, but because they want to pamper themselves as they are recuperating from childbirth. Luckily, nowadays we don’t have to wait until confinement or any special occasions to enjoy a better cut of meat for the family.

66 Responses to “Stir Fry Pork with Ginger and Spring Onions”

Hello! Thanks for the recipe. This reminded me of what was available growing up, and it was a welcomed treat on my table for lunch. Wanted to add that you can enhance the flavours by using salted black beans. It provides an earthly-ness to the dish, and also bursts of salted gems when you eat the black beans.
Add the salted black beans in when frying the fragrant ingredients, to break up the salt, flavour the oil, and add to the fragrance. YUM!